When I was in Hong Kong or even Malaysia I already saw this soup but never tried it, I was always intrigued on how did the lotus rot tasted primarily because of its eccentric looks. Then few years after I came here in New Zealand and finally tried it, if I can remember it right I had this for a couple of times thanks to my Chinese friend who always treat us in really good Chinese restaurants here. Though I tried it in several occasions I never tried making it at home but last week I gave it a shot after I had seen some lotus roots at the Asian supermarket near our place. I am not 100% sure what flavours the soup and did my research online and surprisingly enough it was what I expected (you can literally see all ingredients in the soup bowl) apart from the dried squid. The taste of this soup usually is mild hence in my version I will add some ingredients like peppercorn and onions to give it an extra boost in flavour.
1 kg pork ribs, cut into individual rib
200-250g lotus root, sliced
12-15 pcs dried pitted red dates
2 pcs dried squid
1 1/2 litres water
1 cup raw peanuts
2 large onions, peeled
1 tbsp peppercorns
fish sauce (according to your liking)
- Bring a potful of water to a boil then add pork ribs, continue boiling for 5 minutes then drain. Rinse with running tap water to remove the scum attached to the meat. This will make sure your broth is clear.
- In a pot add all ingredients and bring to a boil, simmer for 45 to 60 minutes or until pork is tender.
- Discard the onions and dried squid, place in soup bowl then serve.